I’ve got a lovely bunch of coconuts

At first nosing the Panel detected pineapple, sugar mice (of the white and pink varieties), honey-drizzled cantaloupe melon and coconut oil. Strong ‘tinned fruit salad’ vibes were also noted. A little water brought further coconut notes, along with sunflower oil, white chocolate, lime leaves and maraschino cherry juice. We also detected some further elegant notes of gorse flower and buttered samphire. The neat palate was chewy and wonderfully ‘big’ – with lots of teeth-cladding cola syrup, cocoa powder, white pepper, peanut oil and plums stewed with bay leaves and cinder toffee. Reduction brought fresh, summery ale notes, cucumber in tonic water, mint julep and a final flourish of coconut water. The starting point for this small batch was two bourbon barrels of single malt Scotch whisky. One was transferred at nine years old to an ex-Trinidad rum barrel, while the other was transferred at 11 years old to a heavy toast medium char new oak barrel. The casks were then married together before bottling.